L’Unico Rosso
Red Emilia IGT
L’Unico Rosso is a wine that is well suited to be enjoyed with grilled meats, game, meat or mushroom-based first courses, medium-mature cheeses.
DESCRIPTION
The area we have chosen for our vineyards is unique in that it is well ventilated and therefore dry, which ensures there are no parasitic fungus. Also, the soil is always cool and retains water on the surface, so we do not have to worry about summer droughts. All the rows are covered with grass, which reduces evaporation and supplies the plants with water when they need it most. The abundance of sand and sandstone gives the wine a very fine, typical aroma with spicy overtones. The soil and climatic characteristics of this region give the grapes excellent acidity, which is a guarantee of great longevity for the wine.
ORIGIN: Pieve del Pino vineyards, municipality of Sasso Marconi, 450 m above sea level.
SOIL: golden yellow sandstone, sands and, in limited areas, blue-grey clays from the lower Pliocene. This variation is due to the transition that took place during the middle and upper Pliocene, between the deep-sea environment and the coastal, distal beach environment.
VARIETIES: 25% Cabernet Sauvignon, 25 Cabernet Franc, 50% Merlot.
TRAINING SYSTEM: single guyot with 1 spur
HARVESTING METHOD: by hand in boxes
HARVEST PERIOD: mid-october.
VINIFICATION: after harvesting, the grapes are kept in temperature-controlled rooms for 48 hours to allow them to recover from the stress of harvesting. Following this, the polyphenols begin to polymerise, making this product softer and more solid. Then, 80% of the grapes are destemmed and lightly crushed, while 20% are placed in tanks with whole clusters. The product remains refrigerated for 2 days, without starting fermentation, in order to extract the first aromatic precursors. Next, fermentation begins by raising the temperature to around 25°C. After about 15 days, racking takes place and the skins (marc) are separated from the must/wine. The wine is then racked into barriques (1/3 new, 1/3 second and 1/3 third passage) where the malolactic fermentation takes place and the wine is aged on the “fine or noble” lees for 2 years. The wine is then decanted and bottled. The entire process is carried out in accordance with organic regulations.
TASTING NOTE
APPEARANCE: ruby red colour.
NOSE: great aromatic richness and complexity, with distinct notes of dark fruits such as blackberries and plums, as well as redcurrants and raspberries, with excellent acidity and freshness due to the altitude and sandy soils. A spicy finish with a hint of sweet vanilla is a reminder of the ripeness of the grapes and the fining in the wood.
TASTE: well-balanced, long and decisive with a dry and convincing tannic texture, soft and very pleasant on the palate. It opens with sensations of ripe red fruits such as cherries, blackberries and blackcurrants, herbaceous nuances and a spicy finish reminiscent of mint and eucalyptus.
SERVING TEMPERATURE: 16 °C
FOOD PARING: grilled meats, game, meat or mushroom-based first courses, medium-mature cheeses.
ALCOHOL CONTENT: 14% Vol.
PRODUCTION AREA: Produced in Italy.
SULPHITES: Contains sulphites.
